If you like something…

Author Notes: This pretty summertime light dessert can be made one day ahead, and just assembled before serving.
Original recipe, which I adapted from an old Bon Appétit magazine, calls for Vanilla ice cream.
I don’t have an ice cream maker that is why I make deferent fillings, which are similar in texture and visually.
You might like to use large Blood or Navel oranges for the baskets or just serve this dessert in nice glass dessert dishes.
When I made this dessert, there were a lot of leftover ingredients and I decided to make two nonalcoholic cocktails, which were delicious and refreshing.
You can see them in my picture.
- Kukla

Serves 6

For Grapefruit Baskets

• 6 pink grapefruits

• 1/3 cup packed light brown sugar

• 3 teaspoons peeled and finely grated fresh ginger

• Fresh mint leaves for garnish

Coconut-Lime cream

• 16 ounces cream cheese room temperature

• 3 tablespoons coconut cream or coconut milk

• 3 tablespoons confectioners’ sugar, plus more to taste

• Zest of 1 lime

• 2 tablespoons lime juice

• 2 tablespoons white rum or coconut flavored liqueur

To prepare grapefruit baskets:
Cut grapefruits horizontally in half.
Using paring or a grapefruit knife cut all around grapefruit halves and between membranes to release segments.